Tag Archives: Matta rice

Matta rice – Urad dosa | Surai Ukde Udida polo

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As all of you already know, dosas are our family staple breakfast. So much that any day any time any variety of dosa batter would either be fermenting or ready in the refrigerator (talk about dosa love ❤️). This is one variety that I have been making quite often now and happy that I am able to share it today with all of you.

We have been home bound again since few weeks due to the sudden increase in Covid cases here in Qatar and my daughter’s classes are also online now. Half of my day goes in juggling between managing her classes, entertaining my son and cooking alongside while the rest half goes in playing with them and finishing off my chores. So I hardly get the lavish time that I used to get before to blog.

And whenever I do get some little time in between, I prefer to watch random YouTube videos or listen to my favorite songs and bhajans while walking inside my home or arranging the toys which has become my way to soothe myself. Along with these, the weather has become so beautiful in Qatar with light rains that I just sit looking outside at the trees, the birds and the precious raindrops. It’s a gift from nature that I was waiting for since many years. ❤️

Hope you all are doing well too. Really wishing peace and happiness with good health for all of you. Since this is my first post in 2022, I take this opportunity to wish all of you a very Happy New year too. Stay safe, take care. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: {Makes 17 dosas}

1 Cup Urad dal (I use split ones)

1 Cup Matta rice/ Parboiled rice/ Ukde tandulu in Konkani

1 1/2 Cups White rice (any variety)

1/2 Cup thick Poha/ flattened rice

Salt to taste

Oil or Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal separately and matta rice- white rice together in two vessels for 4 to 6 hours. (Matta rice needs more soaking time.) Here is the picture to show the rice varieties that I have used.

2. After soaking time, drain the water and add Urad dal in a mixer.

3. Grind to a smooth paste adding little water. Add to a vessel. Now drain and add both the rice along with poha in the mixer.

4. Grind this to a smooth paste. Add it to the Urad dal batter along with salt. Mix well with hands.

5. Keep covered at room temperature for 8 to 10 hours. I keep the batter for about 12 hours now since it is winter as the batter takes more time to ferment. In summers, 8 hours would be enough.

The well fermented batter ❤️

6. Mix the batter well once. Heat a dosa pan and pour a ladle of batter in the center. You can make both thin or thick dosas with this batter but we prefer thick spongy dosas. Add ghee over the dosas once the surface looks cooked.

7. Flip and cook the other side for few seconds too.

8. Remove and serve with a chutney of your choice.

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Notes:

* I usually make a simple ginger chutney with this dosa. Just grind coconut with ginger, green chillies, tamarind, salt and little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* I use the Palakkadan Matta rice variety which we consume daily for our meals, to make this dosa. It is also called Kerala red rice or Kerala Parboiled rice. In Konkani, we call it Ukde tandulu. You can use any variety of brown rice.

* Note that the soaking time for Matta rice is atleast 6 hours so that it grinds well in the mixer.

* Poha makes this dosa very spongy and soft. I use thick variety, you can use thin ones too.

* This batter stays well if refrigerated for couple of days. Ideal for lunch boxes too as the dosas stay soft for a long time.

* I got inspired to make this dosa from my Surai Ukdle Polo, a dosa commonly made in Konkani households.

* I also make Paniyarams or Appos with Matta rice and mixed dals – Mixed dal Appos.

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Mixed dal appe | Paniyaram with mixed dals and Matta rice | Ukde tandla appo

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This must be the fastest I have ever made and blogged a recipe (the excitement of sharing this great recipe 😍). These beautiful golden appes or appos as we call in Konkani were our breakfast this morning and I must say, it made for an amazingly delicious breakfast today (My favorite meal of the day ❤️).

I got a Paniyaram pan recently and have been making different varieties of appes with it. For those who don’t know what a Paniyaram pan is, here is a photo of it. Isn’t it super cute? 😍 Making these appes have been such a stress reliever for me. Feels so happy when these cute bundles of joy come out of the pan 😍 (Me and my thoughts 😅).

So, in my quest to find many varieties of appe recipes, I found an interesting one in my dearest Asha Satish Philar Mai’s cookbook. This recipe is very unique as it has mixed dals and Matta rice or parboiled rice in it. The flavours are also very delicious along with it being healthy too. A great idea to add protein in the form of lentils in your diet. The addition of ginger, green chillies, coriander leaves and curry leaves makes it taste really heavenly. ❤️

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Thank you so much for sharing this recipe in your cookbook mai. Just like all the other recipes in your book, this one is amazing too. ❤️

Hope you all try and love these golden beauties (as I have named them 😅). Happy and healthy cooking! ❤️

RECIPE:

Recipe credit: “The Konkani Saraswat Cookbook” by Mrs Asha Satish Philar

Ingredients: { Makes around 65 appes } {My 1 Cup = 240 ml}

1/2 Cup Urad dal {I used split ones}

1/2 Cup Chana dal

1/2 Cup Toor dal

1/2 Cup Moong dal

1/2 Cup Matta rice/ Parboiled rice/ Brown rice/ Ukde tandulu (can be replaced by regular white rice too)

Salt to taste

Ghee or coconut oil to cook the appes

Additional ingredients: 1 inch Ginger, 3 to 4 green chillies, two sprigs of curry leaves and few sprigs of coriander leaves, finely chopped

Step by step recipe:

1. Take Urad dal, Chana dal, Toor dal, Moong dal together in a large vessel. Take matta rice in another vessel.

2. Wash well and add fresh water. Soak for about 4 to 5 hours.

3. Drain the water from both completely and grind to a fine paste adding water little by little as needed to make a thick batter resembling the consistency of dosa batter. Add salt and mix well with hands.

4. Keep it covered at room temperature overnight or for 8 hours. Look at the well fermented batter. 😍

5. I divide the batter into two. One half to make plain appes for my kids and second half to make the one with ginger, green chillies, curry leaves and coriander leaves. Add them into the batter and mix well.

6. Now heat the Appe pan and reduce the flame to medium. Add ghee or coconut oil. Pour the batter into each of the holes of the Appe pan filling up to three fourth of the pan.

7. Cover and cook for few seconds till the underside turns golden brown. Using a wooden spoon, check the underside.

8. Now add little ghee or coconut oil on surface. Flip them slowly and cook till opposite side too till they turn crisp and golden brown.

9. Repeat the same with the rest of the batter. Serve hot appes with coconut chutney.

Notes:

* Remember to add ghee or oil each time before adding the batter so that the appes come out clean as well as for the golden brown colour.

* You can use any variety of white rice which you use for dosa/idlis instead of matta rice.

* Ginger, green chillies, curry leaves, coriander leaves give a wonderful flavour to appes. So don’t skip it unless if making for kids.

* If you don’t have any of the dals in Chana dal, Moong dal and Toor dal, skip it and make 1 1/2 Cups of the other two dals.

* Since it has dals in the batter, don’t ferment the batter for more than 10 hours in hot weather as it can lead to a smell in the batter.

* I bought my appe pan from Lulu supermarket here in Qatar and it’s really good in quality.

* I also make Mixed dal dosas and Idlis always. You can check the recipe here –

—- Mixed dal dosas and Idlis.

—- Broken wheat and mixed dal dosas

—- Oats and Mixed dal dosas

* In Konkani cuisine, we make a dosa combining white rice and matta rice called Surai Ukde polo. You can check the recipe here – Surai Ukde Polo.

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